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FoodSafety-AtRisk-2013

FoodSafety-AtRisk-2013 - Food Safety SCAN ME Access our...

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Food Safety It’s Especially Important for At-Risk Groups The food supply in the United States is among the safest in the world. However, when certain disease-causing bacteria or pathogens contaminate food, they can cause foodborne illness, often called “food poisoning.” The Federal government estimates that there are about 48 million cases of foodborne illness annually — the equivalent of sickening 1 in 6 Americans each year. And each year, these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. Although everyone is susceptible, some people are at greater risk for developing foodborne illness. Who’s At-Risk? If you — or someone you care for — are in one of these high-risk groups, it’s especially important to practice safe food handling. Vulnerable people are not only at increased risk of contracting a foodborne illness, but are also more likely to have a lengthier illness, undergo hospitalization, or even die. Pregnant Women Changes during pregnancy alter the mother’s immune system, making pregnant women more susceptible to foodborne illness. Harmful bacteria can also cross the placenta and infect an unborn baby whose immune system is under-developed and not able to fight infection. Foodborne illness during pregnancy is serious and can lead to miscarriage, premature delivery, stillbirth, sickness or the death of a newborn baby.
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